This is one of my cherished cake recipes that was given to me in 1996 by a fellow co-worker's mother. He claimed it was the "best lemon cake ever" so I naturally asked for a copy of the recipe. It has been my go to lemon cake for years. People who really like lemony desserts, love this cake as the fresh lemon icing is poured over the cake or cupcakes and absorbed into the cake producing a slightly dry crackly crust on top. Once the cake is completely cooled, sift confectioners sugar over the cake to finish or you can add a fresh berries, as well.

Ingredients

1 teaspoon pure vanilla

1 box Lemon Supreme Cake Mix (Dunken Hines)

1 4 oz package Lemon Jello Instant Pudding

4 large eggs

3/4 cups canola oil

1 cup water

Note

This is one of my cherished cake recipes that was given to me in 1996 by a fellow co-worker's mother. He claimed it was the "best lemon cake ever!" so I naturally asked for the recipe and it has been one of my go-to lemon cake for years. People who really like lemony desserts, love this cake with it fresh lemon icing that is pour over the cake or cupcakes and is simply absorbed into the cake producing a slightly dry crackly crust on top when it has dried. I sift confectioners sugar over the cake for finishing, or you can add a fresh berries, as well. It's a bit of a "cheater cake recipe" as a box cake mix is the main ingredient, but it's very moist and lemony and most of us don't eat cake everyday, or do they? I will have to experiment with my scratch lemon chiffon cake recipe and will let you know how it come out. I added lemon butter frosting to my cupcakes as a friend had a birthday today and I make this cupcake bouquet for her.

Directions

Add the cake mix to egg mixture and combine thoroughly. Add the vanilla.

Step 4

Add the pudding mix, blend well and quickly pour the batter into the cupcake pan or buttered cake pan. I used a 16 scoop for 2/3 cup filled. (Always add the jello mix last and be ready to place the batter into the oven as the batter will begin to solidify.)

Icing

Step 5

Bake for 35 minutes. Turn off the oven and leave the cake in the oven for an additional 5 minutes.

Step 6

While the cake is baking combine 2 cups of powdered sugar with the juice of 2 lemons and 2 tablespoons of oil. Mix well until smooth and there are no lumps.

Step 7

When the cupcakes have been removed from the oven, use a fork to carefully poke wholes on the top of each cupcake. Pour approximately 1-2 teaspoons of icing over each cupcake. The icing will absorb into the cupcake for a rich added tartness.
Frosts 24 cupcakes.